13
POSITIONING THE OVEN TRAYS & SHELVES
The Grill Tray or Oven Shelf can be located in any of the four height positions in the oven (See Fig. 26a).
R
efer to the ‘Oven Cooking Tables’ for the recommended shelf position. When fitting the trays or shelves, ensure they
are fitted between the two wires that are closest together (See Fig. 26b).
Oven Shelves have a stop so that they are not fully withdrawn by accident. To fully remove the Oven Shelves, lift the
front of the shelf slightly and withdraw fully from the oven. (See Fig. 26d) Note that the Grill Tray does not have a stop
position and can be fully withdrawn without interruption, so be careful not to accidentally fully withdraw the tray.
To remove the Oven Shelf Support, remove the top and bottom screws shown in Fig 26c and then pull the support from
the holes in the rear oven wall. Repeat for opposite side. Replace in reverse procedure.
USING THE VENTILATED ELECTRIC OVEN
When using the oven for the first time it should be operated for a maximum of 30 minutes at a temperature of about 250°
t
o eliminate any odours generated by the internal insulation.
Before cooking, allow the oven to reach the desired temperature setting waiting for the orange light to turn off. This type
of oven is equipped with a circular element around which a fan has been installed that creates forced-air circulation in the
horizontal direction. Thanks to this type of operation, the ventilated oven can be used for different types of cooking at the
same time, without changing the taste of each food. Only some models are equipped with a removable metallic filter
applied to the rear screen which collects the fat while a roast is cooking. Therefore, it is recommended to remove this fat
periodically, washing the screen with soapy water and rinsing thoroughly. To remove the metallic filter just apply slight
pressure toward the top on the tab indicated by the arrow. Hot-air circulation guarantees a uniform distribution of heat.
Pre-heating the oven is not necessary, but for very delicate pastries, it is recommended to heat the oven before inserting
the trays.
The ventilated conventional system partially changes the various notions about traditional cooking. Meat no longer needs
to be turned while it is cooking and the rotisserie is no longer needed to cook a roast on the spit. Just put the meat
directly on the shelf.
TABLE N°9
VENTILATED ELECTRIC OVEN
PORK ROAST 160-170 3 70-100
BEEF ROAST (YOUNG STEER) 170-180 3 65-90
BEEF ROAST 170-190 3 40-60
VEAL ROAST 160-180 3 65-90
LAMB ROAST 140-160 3 100-130
ROAST BEEF 180-190 3 40-45
ROAST HARE 170-180 3 30-40
ROAST RABBIT 160-170 3 80-100
ROAST TURKEY 160-170 3 160-240
ROAST GOOSE 160-180 3 120-160
ROAST DUCK 170-180 3 100-160
ROAST CHICKEN 180 3 70-90
FRUIT PIE 180-200 3 40-50
TEA CAKE 200-220 3 40-45
BRIOCHES 170-180 3 40-60
SPONGE CAKE 200-230 3 25-35
RING CAKE 160-180 3 35-45
SWEET PUFF PASTRIES 180-200 3 20-30
RAISIN LOAF 230-250 3 30-40
STRUDEL 160 3 25-35
SAVOIA COOKIES 150-180 3 50-60
APPLE FRITTERS 180-200 3 18-25
SAZOIARDI SANDWICH 170-180 3 30-40
TOAST SANDWICH 230-250 4 7
BREAD 200-220 4 40
PIZZA 200-220 3 20
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